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Slow Cooker Pork Stew Recipe
- Prep time: 30 Minutes
- Cook time: 8 Hours & 15 Minutes
- Total time: 8 Hours & 45 Minutes
- Serves: 8
- 1 kg (2.2 lb) pork shoulder, cubed
- ¼ cup plain flour
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp oil
- 250 ml (8.5 fl oz) red wine
- 2 onions, chopped
- 2 tsp garlic, crushed
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 250 g (8.8 oz) mushrooms, sliced
- 2 bay leaves
- 1 tsp thyme
- 1 tsp rosemary
- 2 Tbsp tomato paste
- 400 g (14.1 oz) crushed tomatoes
- 500 ml (16.9 fl oz) chicken stock
- Combine the flour, salt, and pepper in a bowl.
- Coat the cubed pork in the flour.
- In a frying pan over high heat, add the oil.
- Once the oil is hot, sear the pork until browned. Place the meat to the side.
- Add the red wine to the pan and cook for 1 minute. Transfer both the wine and pork to the slow cooker.
- In the slow cooker, add the rest of the ingredients and gently stir.
- Cook on low for 8 hours.
- Remove the bay leaves.
- Season with salt & pepper.
- Serve & Enjoy.
- To make this recipe gluten-free, swap the plain flour for either cornstarch or gluten-free plain flour.
- If you’re running low on time, you can simply skip the browning of the meat and the cooking of the wine. I would reduce the amount of wine you use by a quarter.
- Cut the vegetables and meat to the size that you like them. For example, if you want an extra chunky stew, then cut them large.
- Stews are super flexible, so feel free to experiment with different vegetables and flavorings.
- The stew should cook to be thick enough. However, if you want it to be thicker, then you will need to thicken it using cornstarch.
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